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Desserts/ Sweets🍨
Desserts/ Sweets🍨
Welcome to my Sweets & Desserts collection, where traditional flavors meet easy homemade recipes. From classic Indian mithai like gajar ka halwa, kheer, gulab jamun, to quick desserts made with simple ingredients, every recipe is tested in my home kitchen.These desserts are perfect for festivals, family gatherings, special occasions, or when you’re simply craving something sweet. I focus on easy methods, time-saving tips, and cooker or quick recipes, so even beginners can make delicious sweets without stress.Made with love by Homemaker Zeba, this section celebrates homemade sweetness—simple, comforting, and full of flavor.instant gajar ka halwa gajar ka halwa without shreddinggajar ka halwa in pressure cookersweets and desserts recipeshomemade sweets recipeseasy dessert recipesindian sweets recipestraditional indian dessertsquick dessert recipesinstant sweets recipesindian mithai recipeshalwa recipes at homekheer recipes indianfestival sweet recipesdesserts without ovenno bake dessert recipesmilk based dessertswinter special dessertseasy homemade sweets for beginnersinstant indian dessert recipespressure cooker dessert recipesquick sweets without bakingtraditional sweets made easyhomemade desserts with milksimple indian desserts at homecooker dessert recipespressure cooker sweetsinstant halwa in cookerquick desserts for busy daysno oven no bake dessertsramadan dessert recipeseid sweets recipesdiwali sweets ideas special occasion dessertsparty dessert recipes Homemaker Zeba recipes desserts by homemaker zeba homemade sweets by zeba#sweetsanddesserts#indiandesserts#homemadesweets#instantdesserts#festivedesserts#cookerdesserts#homemakerzeba
Instant Khoa/Mava/Khoya recipe!
All you need is:
250g milk powder
Half cup water
Mix, steam for 10-12 minutes on low flame.
Let it cool down completely then use in any sweets like halwa, Kheer etc..
🥕 Instant Gajar Ka Halwa (No Shredding | Cooker Method)
Ingredients:Carrots – 4–5 medium (washed, peeled & roughly chopped)Milk – 1 cupSugar – ½ cup (adjust to taste)Ghee – 2–3 tbspKhoya / Milk powder –Khoya: ½ cup ORMilk powder: ¼ cupCardamom powder – ½ tspDry fruits (cashews, almonds, raisins) – optionalMethod:Step 1: Cooker SofteningAdd chopped carrots + milk to the cooker.Close lid and cook for 2 whistles on medium flame.Let pressure release naturally.Step 2: Mash / BlendOpen cooker and mash carrots well using a masherORBlend once in a mixer for a slightly coarse texture (don’t make paste).Step 3: Halwa CookingPut the carrot mixture back on flame.Add ghee and cook on medium flame.Stir continuously till mixture thickens and milk dries.Step 4: Sweet & FlavorAdd sugar and mix well (it will loosen again).Cook till thick again.Add khoya / milk powder + cardamom powder.Cook till ghee separates from sides.Step 5: GarnishAdd dry fruits, mix & switch off flame.
🌟 Tips:
If using milk powder, dissolve it in 2 tbsp warm milk before adding.
Cooker method saves time & no arm pain from shredding 😄
Works well in pressure cooker or electric cooker.
🍚 Kaccha Chawal Ki Kheer (Raw Rice Kheer)
🍚 Kaccha Chawal Ki Kheer (Raw Rice Kheer)
Ingredients:
- Kaccha chawal (raw rice) – ¼ cup
- Full cream milk – 1 liter
- Sugar – ½ cup (adjust to taste)
- Cardamom powder – ½ tsp
- Dry fruits (almonds, cashews, raisins) – 2 tbsp
- Ghee – 1 tsp (optional)
- Method:
- Wash and soak raw rice for 20–30 minutes. Drain.
- Coarsely grind the rice (slightly grainy, not paste).
- Boil milk in a heavy pan, stirring occasionally.
- Add ground rice slowly, stirring continuously to avoid lumps.
- Cook on low flame, stirring till kheer thickens and rice cooks well.
- Add sugar and cook for 5–7 minutes.
- Add cardamom powder and dry fruits (fried in ghee if you like).
- Switch off flame and let it rest—kheer thickens more on cooling.
- 🌟 Tips:
- Always add rice slowly & stir continuously.
- Adjust thickness by adding warm milk.
- Tastes best slightly thick and creamy.
The "Mavadar" Homemade Rabri
without Mava ??
"Craving the rich, grainy texture of traditional Halwai-style Rabri but don't have the hours to spend over a stove? This Homemade Mavadar Rabri is your shortcut to dessert perfection. By using a clever milk powder 'grain' technique and condensed milk for deep caramel notes, you get that signature danedar consistency without needing any Khoa. Perfectly infused with saffron and cardamom, it’s the ultimate topping for Malpua, Shahi Tukda, or enjoyed chilled on its own."Ingredients
1 Liter Full-fat milk
500ml Water
1 Cup Milk powder (prepared into a grainy paste)
1 Small Can Condensed milk (adjust for sweetness)
2-3 Cardamom pods (crushed)
Pinch Saffron strands (soaked in 2 tbsp warm milk)
Garnish: Chopped pistachios, almonds, or cashews
Preparation Steps
The Base: Combine the milk and water in a heavy-bottomed pan. Bring it to a rolling boil. Adding water at the start allows the milk to cook down longer without sticking to the bottom, deepening the flavor.
Infuse: Once boiling, drop in the cardamom. This allows the oils to release into the milk as it reduces.
The "Mava" Trick: In a separate bowl, mix your milk powder with just enough water to form a thick, lumpy paste. Drop this into the boiling milk. Do not over-stir; you want those small lumps to remain intact so they mimic the texture of danedar (grainy) rabri.
Sweeten & Color: Stir in the condensed milk and the saffron-infused milk. The condensed milk adds a caramelized depth that sugar alone can't provide.
The Reduction: Keep the flame on medium-low. Let it simmer, occasionally scraping the sides of the pan and folding the cream back into the center, until the volume has reduced by half. The color should shift to a beautiful pale gold.
The Finish: Turn off the heat. Let the rabri cool completely at room temperature; it will thicken significantly as it sits. Once cooled, fold in your dry fruits. Garnish with rose pattels & silver warakh.
A quick tip for the best texture: If you have time, chill the rabri in the fridge for 2–3 hours before serving. It helps the grains firm up and makes the dessert feel much more indulgent.
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